Recipe: Easy Roasted Acorn Squash Macaroni & Cheese

Squash is loaded full of vitamins, minerals, and antioxidants as well as fibre which are all important for proper health. Squash has a naturally sweet taste and soft texture, which makes it appealing to kids and adults who aren't particularly fond of most bitter-tasting vegetables. 


750 g bite-size pasta (we used macaroni noodles but you could use corkscrew, penne or something similar), cooked al dente and drained
1 acorn squash, roasted*
3 cups shredded cheese (I used a combination of sharp cheddar, parmesan and mozzarella)
1 cup milk
1 cup chicken broth
2 tbsp butter
1 tsp (or more) garlic powder
1 tsp dry mustard
freshly ground pepper to taste

* To roast the acorn squash, cut it in half, scoop out the middle (seeds etc.) and discard, drizzle olive oil on top and sprinkle with salt, pepper and garlic powder. Roast in oven at 400 degrees for 40-50 minutes, or until golden brown on top and flesh is soft and easy to scoop out


- In a large stock pot over medium heat, combine the roasted squash, butter, chicken broth, milk, garlic powder, dry mustard, and pepper. Stir constantly while heating (for approx. 5-10 minutes). 

- Remove from heat and blend all of the ingredients by either transfering to a blender or food processor and blending until smooth, or using an immersion hand-held blender and blending right in the pot until smooth. Once blended, add the sauce back into the pot, and slowly add the cheese, mixing constantly until all of the cheese is melted. 

- Add cooked pasta and gently stir until coated with the sauce. Transfer macaroni and cheese into a large serving dish and allow to cool for a few minutes prior to serving. 

Recipe courtesy of yummymummyclub